| Description |
Kimchi is a vegetable dish which is made by seasoning various vegetables or wild edible greens with spices, fruits, meat, fish or fermented seafood before undergoing lactic fermentation. In this course, tastes of the ingredients blend well producing a unique flavour.
The tradition of Kimchi-making dates back to the 10th century and it has hundreds of variants.
As rice typifies the staple food of the Koreans, so does Kimchi, the Korean’s side dish. It is served not only at every meal but also on special occasions such as weddings, holidays, birthday parties and memorial services for the deceased as well as state banquets. The daily consumption of Kimchi by Koreans is great in amount. Each Kimchi variant differs in ingredients and recipes according to seasons and localities. It has remarkable nutrition values as well.
Koreans take it for granted that they help each other in Kimchi-making among neighbours, relatives or workplace colleagues.
In this practice they boast their Kimchi, give advices on skills and congratulate each other on their successful Kimchi-making. |
| Social and cultural significance |
Kimchi-making is a major dietary custom that distinguishingly features one of the Korean identities. With the development of culinary art, a variety of instant food and exotic dishes are present. However, the Koreans do not stop growing vegetables and picking wild edible greens in order to make Kimchi at home.
What is more, working collectively and sharing know-hows and materials with each other in Kimjang (making a large quantity of Kimchi for winter months) boost cooperative relations among families, villages and communities, thus contributing to social cohesion among groups.
As they make Kimchi, the Koreans develop affection for their native villages, and come to realize the need to treasure nature and learn more about it, and also their obligation to display creativity and talents in their joint effort to tailor their culinary life to nature.
Nationwide Kimchi-making contests and exhibition being organized on a regular basis, help many people share experiences and get more knowledge of it. In this way, it contributes to promoting health and enhancing the diversity of culinary culture. |
| Transmission method |
Kimchi-making custom has mainly passed down either through mothers to daughters or through mothers-in-law to daughters-in-law or orally among housewives.
Kimchi-related knowledge and skill is also transferred among neighbours, relatives or other members of the society who help each other with its practical making.
Transmission of knowledge and skills on Kimchi-making is also carried out through the state education system. Children are taught about the basic kinds of Kimchi and the rudiments of Kimchi-making at kindergartens. They learn Kimchi-making on higher level at primary and secondary schools. Colleges and universities train Kimchi professionals.
With an eye to disseminating the knowledge and skills and to encouraging the practice, the Korean Cooks Association and the Democratic Women’s Union of Korea sponsor Kimchi-making events.
History museums in the capital and local areas put on show information on Kimchi-making ranging from its origin and development to its variants and features. In this way, they promote people’s awareness and appreciation of Kimchi-making custom.
On the other hand, research institutes bring out valuable books and papers on Kimchi-making, thereby stimulating the development of this custom. |
| Community |
The tradition of Kimchi-making is an essential part in the life of Koreans, which finds its manifestation in every local and season, and its community includes all Koreans.
The communities in the DPRK are the Democratic Women’s Union of Korea, the General Bureau of Public Welfare, the Korean Cooks Association, the Foodstuff Research Institute, the Zymology Institute, the Folklore Research Institute, Kimchi factories, universities, colleges and neighbourhood units and housewives.
The tradition contributes to social unity and others, since it is practised in the whole society involving neighbourhoods, relatives, villages, organizations and localities as forms of communities.
Koreans share experiences among themselves to make delicious Kimchi according to the season, while helping each other with raw materials and preparations.
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| Type of UNESCO List |
Representative List of the Intangible Cultural Heritage of Humanity |
| Incribed year in UNESCO List |
2015 |
